In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking and thickening any number of dishes.
I have begun to hear tell of using chia seeds instead of flax or something like Ener-G egg replacer. Can chia be used in the same fashion once the seeds are ground as flax?
With flax seeds I like using 1T of seed (ends up being 2.5T of powder) to 3T of water, and use it for thing that are suppose to be light like cake or something that needs a nutty flavor.
But with chia seeds I use exactly 1T of powder to 3T of water (ends up looking like egg whites) and use it in brownies, cookies and so on. Also chia doesn't add flavor like flax does.
**For me chia is definitely stronger.
The first time I used a chia egg I thought it was like a flax (1T seed = 2.5T powder) but I was wrong, my baked good came out very dense in the middle and tasted raw. You can still use a chia but you have to be exact.
Also a chia egg will become very thick and gloppy once it's mixed with water whereas a flax just get gooey.
When I'm looking up egg substitutes, one of the easiest (for me) is making a slurry of flax seeds and water. However, I noticed there is a difference between using the flax seeds whole and breaking them up. The slurry is thicker if the seeds aren't whole. Or at least, that's what I think I observe. So, should you only used broken or whole flax seeds, when using them as an egg substitute? Are there (dis)advantages of using flax seeds whole vs. broken up? I've seen this question, that mentions to break them up, but it isn't specifically about substituting eggs. Note: I can imagine it also
laminate, but I am looking for vegan solutions)? I have done similar things with egg wash before, would a wash of flax/Chia egg produce the same result? melting something like cheese on the inside... is throwing off my search results, I am guessing perhaps there is a molten cup cake batter/dough recipe or something that can be modified to have a savory corn-bread flavor and still really stand up to baking... bread puck, and bake until it is molten and exterior browns. Standard style corn breads I have eaten are too spongy for this kind of application, and would not be able to be pressed against the walls
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